Chocolate Cinnamon Cream Cheese Frosting
My chocolate cinnamon cream cheese frosting is rich and fudgy with a perfect tang from the cream cheese and a note of cinnamon in each bite.
Ingredients
- 8 oz/225g cream cheese room temperature
- 1/2 cup (113g) unsalted butter room temperature
- 3 1/4 cups (455g) icing sugar
- 1/3 cup (35g) cocoa powder
- 2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 1/2 tsp lemon juice
- 0-2 tbsp milk (if needed for consistency)
Instructions
- To the bowl of a stand mixer, add the cream cheese and butter. Beat on high speed for 3 minutes, scraping down the sides of the bowl.
- Add in half the amount of icing sugar and mix at low speed until starting to incorporate. Then beat at high speed for additional minute. Add in the rest of the sugar and the cocoa powder. Again mix at low speed until incorporated and then at high speed for an additional 30 seconds.
- Add in the ground cinnamon, vanilla extract, salt and lemon juice. Beat on high speed for additional 3-4 minutes or until light and fluffy. If your frosting is a bit too thick to pipe, add in milk, 1 tbsp at a time until you reach the desired consistency.
- To get the air bubbles out, mix the frosting by hand with a spatula for 1-2 minutes. This helps give you a smooth frosting when piping. Then pipe however you desire. I used a Wilton 1M tip for the pictures. As this is a cream cheese frosting, I would eat right away once you frost your cake or cupcakes. Otherwise, store in the fridge and take out about 30 minutes before serving and enjoy!
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